page_title: Cuisine of the Southern United States
section_title: Louisiana Creole cuisine
hierarchical_section_title: Cuisine of the Southern United States / By region / Louisiana Creole cuisine
caption_attribution_description: English: Creole Jambalaya with Shrimp, Ham, and Andouille Sausage
context_page_description: The cuisine of the Southern United States developed in the traditionally defined American South. Tidewater, Appalachian, Cajun, Creole, Lowcountry, and Floribbean are examples of types of Southern cuisine. In recent history, elements of Southern cuisine have spread north, having an effect on the development of other types of American cuisine.
  Many elements of Southern cooking—squash, corn, and deep-pit barbecuing—are borrowings from southeast American Indian tribes such as the Caddo, Choctaw, and Seminole. Sugar, flour, milk, and eggs were among the ingredients that arrived from Europe with the early American colonists, while black-eyed peas, okra, rice, eggplant, sesame, sorghum, and melons, as well as most spices used in the South came from Africa.
  The South's fondness for a full breakfast derives from the British full breakfast or fry-up. Many Southern foodways, especially in Appalachia, are Scottish or Border meals adapted to the new subtropical climate; pork, once considered informally taboo in Scotland, takes the place of lamb and mutton, and instead of chopped oats, Southerners eat grits, although oatmeal is much more common now than it once was.
context_section_description: Southern Louisiana is geographically part of the South, but its cuisine is probably best understood as having only mild Southern influences. Creole cuisine makes good use of many coastal animals—crawfish (commonly called crayfish outside the region), crab, oysters, shrimp, and saltwater fish. Mirliton (chayote squash), is popular in Louisiana. Coffee blended with Chicory is sometimes preferred over pure ground—especially as an accompaniment to beignets.
caption: Jambalaya is a popular Louisiana-origin dish of Spanish, French (especially Provençal cuisine), and West African influence.[30][31][32]
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